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To pickle HERRINGS. Scale and clean your herrings, take out the milts and roans, and skewer them round, season them with a little pepper and salt, put them in a deep pot, cover them with alegar, put to them a little whole Jamaica pepper, and two or three bay leaves; bake them and keep them for use. To stew OYSTERS. Garnish with bread fippets, and serve them up. To fry OYSTERS.
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